Red Beet Pigment Composition. Effects of Fermentation by Different Strains of Saccharomyces cerevisiae

Drdák, M.; Altamirano, R; Rajniakova, A.; Šimko, Peter; Karovičová, Jolana; Benkovská, Dagmar

doi:10.1111/j.1365-2621.1992.tb14327.x

Cited by 17 publications

(12 citation statements)

References 4 publications

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“…These processes are more efficient on recovering betalains from beet tissue when compared to conventional hydraulic techniques (Real & Cerezal, 1995). Since approximately 80% of beet juice solids consist of fermentable carbohydrates and nitrogenous compounds, fermentation processes have been applied to remove these materials (Drdák et al. , 1992), thus increasing betalain concentrations.…”

Section: Betalain Extractionmentioning

confidence: 99%

Betalains: properties, sources, applications, and stability – a review

Azeredo¹

2009

Int J of Food Sci Tech

576

425

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Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. Betalains are water-soluble nitrogen-containing pigments, composed of two structural groups: the red-violet betacyanins and the yellow-orange betaxanthins. This review synthesises the published literature on basic chemistry of betalains, their sources and chemical stability. Moreover, several works are mentioned which have demonstrated the potent antioxidant activity of betalains, which has been associated with protection against degenerative diseases.

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Section: Betalain Extractionmentioning

confidence: 99%

Betalains: properties, sources, applications, and stability – a review

Azeredo¹

2009

Int J of Food Sci Tech

576

425

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“…; Drdak et al . ). The presence of these metabolites in beetroot produces an earthy like flavor, which limits its application in dairy products (Lu et al .…”

Section: Introductionmentioning

confidence: 97%

Fermentative Stabilization of Betanin Content in Beetroot and Its Loss during Processing and Refrigerated Storage

Jagannath

Kumar

Raju

2014

Journal of Food Processing and Preservation

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Fermentation is an important processing technique that nutritionally, functionally and therapeutically enhances the quality of fresh produce apart from increasing the shelf life significantly. The present study used fermentation of beetroot by Lactobacillus plantarum and Lactobacillus delbrueckii with the intention to stabilize the betanin content and compared it with losses due to refrigerated storage and during the processing of beetroot. The betanin content was correlated with CIE color values. Refrigerated storage reduced 50% of the betanin content in 10 days, while steaming reduced 40%. Lower pH during heat treatment showed better betanin retention compared with higher pH. Fermentation of beetroot by either L. plantarum or L. delbrueckii at 4C was able to preserve betanin up to 10-15mg/ 100ml beetroot extract up to 32 days of refrigerated storage and ensured a safe, good quality product. Higher survival of lactic acid bacteria was seen in these samples after 32 days. PRACTICAL APPLICATIONSLactic fermentation of sugar-rich vegetables is an alternative processing method that removes the sugars, which often interfere in most processing. Fermentation offers a valuable tool to stabilize betanin in beetroot and ensure its retention during storage. Fermenting beetroot prior to pressing and extraction can ensure greater recoveries and stabilities of pigment components as shown in this study. Further, the pigments are also stable over a period of time. Understanding the mechanisms of preservation of vitamins, colors, minerals and identifying various other metabolites and nutrients in fermented foods will enable the food industry to adopt processing methods which are likely to retain maximum amounts of nutrients or enhance the nutritive value as compared with those present in fresh produce.

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“…Lower contents of anthocyanins were observed in the skins of grape berries of the varieties Blauer Portugieser and Pinot noir (25.3 and 20.7 mg/g of dry skin, respectively) (Table 2, Figure 1). Drdák et al (1991) compared the total contents of anthocyanins in the dry skins of blue grape varieties (Vitis vinifera L.) and of interspecific hybrids and recorded contents ranging from 12.8 to 105.0 mg/g of dry skin. Out of all varieties of Vitis vinifera L. under the study, they found the highest concentration of pigments in the grapes of the variety Neronet (78.4 mg/g dry skin).…”

Section: Resultsmentioning

confidence: 99%

“…Anthocyanins were extracted from the grapes using a modified method described by Drdák et al (1991). From each grape, altogether 10-15 g of berries were extracted by discontinuous homogenisation in a mixer containing 100 ml of acidified methanol (0.1% HCl in methanol).…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of colour content in grapes originating from south Moravia

Balík¹,

Kumšta²

2008

Czech J. Food Sci.

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Abstract:The content of total anthocyanins was determined in grapes of nine grapevine (Vitis vinifera L.) varieties belonging to the traditional blue vine varieties grown in south Moravia (Czech Republic) within the period of [2002][2003][2004][2005][2006][2007]. Factors of vintage and health condition of grapes were observed. The material balance of the colour substances in grapes was related to the dry matter of skins of berries and that of fresh grapes used as raw material for vinification. The highest content of pigments was found in the variety Neronet (2.15-4.49 g/kg of fresh grapes), which belongs to the so-called Teinturier varieties. Besides the variety Neronet (containing 30.6-73.4 mg/g of dry skin), high contents of total anthocyanins in dry skins were found in the varieties Dornfelder (24.7-59.0 mg/g of dry skin) and Cabernet Moravia (20.1-59.3 mg/g of dry skin). In the long run, the lowest concentrations of pigments were determined in grapes of the varieties Blauer Portugieser (0.51-1.02 g/kg of fresh grapes) and Pinot noir (0.27-0.60 g/kg of fresh grapes). The highest colour capacity was found in grapes harvested in the 2003 and 2006. Contents of anthocyanins were significantly lower (P = 0.001) in damaged grapes. Grapes containing more than 40% of rotten berries revealed in skins and whole grapes only 41% and 55%, respectively, of the colour capacity of the healthy raw material.

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Red Beet Pigment Composition. Effects of Fermentation by Different Strains of Saccharomyces cerevisiae

Cited by 17 publications

References 4 publications

Betalains: properties, sources, applications, and stability – a review

Betalains: properties, sources, applications, and stability – a review

Fermentative Stabilization of Betanin Content in Beetroot and Its Loss during Processing and Refrigerated Storage

Evaluation of colour content in grapes originating from south Moravia

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